Preheat your oven to 350°F (175°C) for even baking.
Line a 9x13-inch baking pan with parchment paper, leaving some overhang.
In a large mixing bowl, combine the old fashioned rolled oats, slivered almonds, shredded coconut, cocoa nibs, and chopped dried cherries. Mix well.
In a saucepan over low heat, combine honey, unsalted butter, and light brown sugar. Stir until melted and smooth, then remove from heat and stir in almond extract.
Pour the melted mixture over the dry ingredients and stir until thoroughly combined.
Transfer the mixture to the prepared baking pan, pressing it firmly and evenly.
Bake for 20-25 minutes or until the edges are lightly golden.
Allow to cool in the pan for 10 minutes, then lift out and cool completely before cutting into bars.
If desired, melt bittersweet chocolate and drizzle over the cooled bars.
